Ingredients for Black Bean Chicken Chili
- Boneless Skinless Chicken Breasts
- 1 tbsp chili powder
- 1 tsp cumin
- Black Pepper
- 1 tsp dried thyme
- 28 ounces tomato sauce
- 2 (15-ounce) cans black beans (rinsed and drained)
- 2 medium zucchini (chopped)
- Corn Niblets
- Onion
- Garlic Cloves
- Salt
- Sugar
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How to Make Black Bean Chicken Chili
- Season 1.5 lbs boneless, skinless chicken breasts with 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp black pepper, and 1 tsp dried thyme.
- Grill chicken breasts for 5 minutes per side, or until cooked through. Let cool slightly, then shred into small pieces and set aside.
- In a large pot or Dutch oven, sauté 1 medium onion (chopped), 2 medium zucchini (chopped), 1 cup frozen or fresh corn, and 2 cloves garlic (minced) in 2 tbsp olive oil over medium-low heat for 10 minutes, or until softened.
- Stir in 2 (15-ounce) cans black beans (rinsed and drained), 1 tsp chili powder, 1/2 tsp cumin, and 1/4 tsp cayenne pepper (optional). Sauté for 2 minutes.
- Pour in 28 ounces of your favorite tomato sauce. Bring to a simmer, then reduce heat to low, cover, and simmer for 15-20 minutes.
- Stir in the shredded chicken. Cover and simmer for another 5 minutes to heat through.
- Taste and adjust seasonings as needed. Garnish with fresh cilantro or green onions before serving.
Nutrition Information (Approximate per serving)
Sodium
58 g
Sugar
55g
Fat
2g
Carbs
15g